Rainbowls- The Ideal Weekday Meal

My favourite weekday meal is definitely a variation of what I call my Rainbowls. Why do I call it a Rainbowls? Well, simply because it’s a bowl filled with edible pops of colour just like a rainbow. Not only is it filled with bright popping colours but it’s super nutritious too.
I‘m a firm believer in “let food be thy medicine”, so I create recipes using ingredients that are nutrient dense and packed with a variety of vitamins and minerals.
The recipe I’m presenting you is quick, easy and oh-so-delicious. Many people have this misconception that salads are boring and tasteless but I feel the complete opposite. Salads are extremely versatile you can change up the dressing, mix in different fresh herbs, play around with different vegetables and sometimes even add a slice of fruit (yeah I know it seems strange but if you combine the right ingredients it is magic).

This past weekend I made this specific Rainbowl for my hubby and I, but I substituted part of his salad with a chicken burger. I layered the bun with the salad ingredients and topped it with some sauce and ta-da there you have a his and her meal. This week we will be having this exact meal for supper, but to keep matters interesting I will change up the dressing and bobs your uncle you have something “new”.


So let’s get down to what you’ll need for your Rainbowl.

For the salad:

  • 1 ½ cups fresh kale
  • ½ cup red cabbage
  • ½ cup roasted veggies (butternut, sweet potato, onion, carrots)
  • ½ cup beetroot hummus
  • ¼ cup coriander
  • ¼ cup flat leaf Italian parsley
  • ¼ avocado
  • 1 chicken fillet
For the dressing:
  • 4 tbsp unfiltered apple cider vinegar
  • 1 tsp raw honey (or you can add a little more if you prefer it a tad sweeter)
  • 1 tbsp olive oil
  • ¼ tsp mustard powder
  • ¼ tsp turmeric


  1. Prepare the veggies
    • Put the oven on 200°C
    • Chop some butternut, sweet potato, onion and carrots into approximately 1 cm cubes
    • Place the veggies in an oven bake tray
    • Drizzle with some olive oil and sprinkle some Himalaya salt over
    • Place in the oven and mix the batch every 20 minutes, cook until golden brown.
Tip:I prepare 2 large trays of veggies on a Sunday and then store it in Consol jars, then all i basically need to do is assemble the salad as most of the prepping is done.

2.Chop the kale, red cabbage, coriander and parsley to desired size.

Tip:I often use my kitchen scissors to cut the kale and fresh herbs.
  1. Tenderise the chicken fillet, rub it with some olive oil, Himalaya salt and ground pepper.
  2. Braai or pan fry the chicken fillet, allow it to cool and then chop into strips
Tip:Prepare as many chicken fillets as you like for the week ahead and chop them all into strips, store them in a glass container for later use.
  1. Prepare your avocado the way you like it.

For the dressing:

  1. Combine all the ingredients in a suitable size cup and use a fork to combine the ingredients.

Tip: Make enough dressing that will last for a few days and store it in a glass jar. I often use our Nutri Bullet to make 500ml of dressing.


Happy Rainbowl making


Filed under Food

I'm all about the "let food be thy medicine" kinda life I'm a fitness enthusiast who create healthy habits, not restrictions "Coffee with a dash of coconut milk, please" I love cooking, baking and everything in between I'm firm believer in "All our dreams can come true if we have the courage to pursue them" -Walt Disney Smile, love and be kind

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